Keto Rosemary Balsamic Chicken Liver Pate

Print Pin
4 from 182 votes

Keto Rosemary Balsamic Chicken Liver Pate

25 minutes
Calories 140kcal


  • 1 pound chicken livers
  • water (Filtered)
  • 1 tablespoon apple cider vinegar
  • 1/4 cup coconut oil
  • 1 cup leeks (Filtered)
  • 3 grams fresh rosemary (Filtered)
  • 1/2 teaspoon sea salt (Filtered)
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon freshly ground pepper


  • Place the livers in a glass dish with water and apple cider vinegar and soak for 12-24 hours.When ready to cook, strain the livers and place in a cast iron pan with coconut oil, leeks, rosemary and salt.Cover and cook on medium-low for 10 minutes, or until livers are cooked through, but slightly pink on the inside.
  • Remove from the heat and let sit for 5 minutes.Transfer cooked liver and all juices to your high-powered blender.
  • Add balsamic vinegar and ground pepper.
  • Blend until very, very smooth.Transfer to a mason jar and store in the fridge for 3-4 days.
  • Best if served a day or two after making.


Calories: 140kcal

Originally posted 2019-02-20 18:27:44.

Article Categories:

Leave a Reply

Your email address will not be published.

Recipe Rating